Description
Soft and chewy gingersnap cookies with warm spices and a crispy edge, perfect for the holidays or as a cozy snack.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until smooth and creamy, about 2 minutes.
- Add the egg, molasses, and vanilla to the butter mix. Beat until well combined.
- Stir the dry ingredients into the wet until just mixed. Do not overmix.
- Scoop dough into 1 to 1 1/2 tablespoon balls. Roll each ball lightly into granulated sugar.
- Place the dough balls 2 inches apart on the baking sheet. Chill the dough for 20–30 minutes for thicker cookies if desired.
- Bake for 8–10 minutes until edges are set and center is soft.
- Let cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack to finish cooling.
Notes
Store in an airtight container at room temperature for 4–5 days. Freeze baked cookies or raw dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg